Golden mushrooms and creamy white beans make a savory skillet side with a short ingredient list. A little mashed bean thickens the sauce, and porcini-based Umami Seasoning deepens the mushroom flavor. Spoon it alongside roast chicken or over toast.
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Flour & Herbs recipes
Garlic-Umami Mushrooms with Creamy White Beans
Brown the mushrooms in batches for better color. By Flour & Herbs.
Directions
- Brown the mushrooms. Heat 1 tablespoon oil in a wide skillet over medium-high heat. Add half the mushrooms in one layer and cook for 4–5 minutes, stirring occasionally, until browned. Transfer to a plate. Repeat with the remaining oil and mushrooms.
- Add aromatics. Return all mushrooms to the pan and reduce the heat to medium. Add shallot and cook for about 2 minutes. Stir in garlic and Umami Seasoning for 30 seconds.
- Thicken with beans. Mash about one third of the beans with a fork. Add the mashed and whole beans to the pan with the stock, scraping up browned bits.
- Simmer and finish. Simmer gently for 5–7 minutes, stirring, until the sauce lightly coats the beans. Add a splash of water if too thick. Stir in lemon and parsley, then taste before adding salt or pepper.
Estimated nutrition: 200 calories per serving (one quarter of recipe). Includes listed sauces and toppings; excludes suggested accompaniments. Actual values vary with brands and portion size.
Before you start
Use a wide skillet so the mushrooms can brown in batches. Drain the white beans and set aside a portion to mash before adding them to the pan.
Cooking tips
Let mushroom moisture evaporate before adding the stock. Mashed beans thicken the sauce naturally; add more liquid for a brothier finish rather than more oil.
Serving ideas and variations
Spoon over toast, serve beside roast chicken or add a green salad for a light meal. Cannellini or other cooked white beans work well.
Storage and reheating
Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat in a saucepan with a splash of stock or water, stirring to loosen the mashed beans. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).
More ways to use Umami Seasoning
Add a small amount to vegetable gravy or a lentil soup.